Grilled Eggplant with Fresh Basil Pesto

An exquisite dish of grilled eggplant layered with homemade fresh basil pesto, cooked to perfection on the grill. This vegetarian delight is a perfect balance of flavors and textures, making it an ideal main course for any occasion.

Ingredients

1	Purple eggplant, about 1 ½ lbs, sliced into 1/2-inch thick slabs
	Your favorite pesto--we like my mom's basil pesto!
	Vegetable oil for greasing

Instructions

• 1. Preheat the grill to medium heat.
  2. Prepare four pieces of foil, approximately 18 inches long. Lightly grease each piece with a small amount of vegetable oil.
  3. Cut the purple eggplant into 1/2-inch thick slabs. Place the widest slice from each eggplant on a foil piece. Spread a generous spoonful of fresh basil pesto (about 1-2 tsp) on each eggplant slab. Continue layering eggplant slices with pesto, finishing with a final layer of eggplant.
  4. Loosely wrap the foil packets and place them on the grill or in the hot ashes of a campfire. Grill until the eggplant is tender, about 15-20 minutes.
  5. Serve the grilled eggplant hot, with one foil packet per diner. This dish pairs well with simply grilled chicken or Mediterranean flavors. For added richness, sprinkle each serving with a tablespoon of Parmesan cheese or mozzarella.

Jul 19, 2024